Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor that fresh herbs provide.
Martha Stewart Living, July 2004
- 1 1/2 pounds cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces
- 2 tablespoons mayonnaise
- 1/2 teaspoon finely chopped fresh chives (optional)
- 1/2 teaspoon finely chopped fresh tarragon or chervil (optional)
- 1 teaspoon fresh lemon juice (or to taste)
- Coarse or sea salt
- Freshly ground pepper
- 8 top-split hot-dog buns
- 1 1/2 tablespoons unsalted butter, melted, for rolls
- Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
- Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
- Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.